1.Using tip of sharp knife, make shallow cuts along length of veal. Cut four anchovy fillets into 1cm lengths; reserve remaining anchovies. Insert anchovy pieces and garlic into each cut in veal. In a large saucepan, cover veal with cold water. Bring to a boil; boil 1 minute, uncovered. Drain veal; rinse under cold running water.
2.Return veal to pan with carrot, celery, onion, parsley, stock and wine; bring to a boil. Reduce heat; simmer, partly covered, about 1½ hours or until veal is tender. Remove veal from stock; leave to cool. Reserve ¼ cup stock for sauce; cool. Can be made a day ahead to this stage and refrigerated, covered.
3.Cut veal into thin slices. Dip veal into sauce and arrange in overlapping slices around plate. Serve remainder of sauce separately; sprinkle with capers.
4.Cover reserved anchovy fillets with water; stand 10 minutes. Drain; pat dry with absorbent paper. Place oil, egg yolk, tuna, anchovy and juice in blender; blend until smooth. Place mixture in small bowl; stir in cream and reserved stock. Can be made a day ahead and refrigerated, covered.